Classic Italian Sausage
A traditional Italian sausage recipe rooted in Umbria, featuring fennel, paprika, and garlic for a bold and aromatic flavor. Perfect for grilling, stews, or pasta dishes.
Ingredients
- 1 kg pork shoulder or pork butt 80% meat, 20% fat
- 2 ½ tsp kosher salt 10g
- 1 tsp whole fennel seeds 2g
- ¾ tsp ground black pepper 1.5g
- 1 ½ tbsp paprika 9g
- 1 tsp dried basil 2g
- 1 tsp garlic powder 2g
- ½ tsp onion powder 1g
- 1 tsp regular sugar 4g
- 100 ml cold water ⅖ cup
Instructions
Prepare the Spice Blend
- Combine kosher salt, fennel seeds, black pepper, paprika, basil, garlic powder, onion powder, and sugar in a small bowl.
Season the Meat
- Evenly sprinkle the spice mixture over the ground pork. Mix gently but thoroughly by hand, being careful not to overwork the meat.
Add Liquid
- Pour in cold water (or wine), mixing until absorbed.
Rest the Sausage Mixture
- Cover and refrigerate for at least 4 hours to let the flavors meld.
Shape or Stuff
- For patties: Shape the seasoned meat into small rounds.
- For links: Stuff into natural hog casings soaked in water.
Cook
- Pan-Fry: Heat a skillet and cook patties or links over medium heat for 10-12 minutes, flipping occasionally, until the internal temperature reaches 160°F (71°C).
- Grill: Cook on a preheated grill for 10-12 minutes, turning frequently.